INGREDIENTS
- 1 teaspoon ground anchos
- 1 teaspoon ground almonds
- 1/4 teaspoon ground cinnamon
- Pinch of coral Hawaiian Sea salt
- 1 cup bittersweet Chocolate
DIRECTIONS
Place 1 cup bittersweet chocolate in a mixing bowl over a small pot of simmering water being very careful. When chocolate has completely melted, set aside. Keep small pot of water for the next step.
Combine all ingredients in the “chocolate” mixing bowl and keep warm over the pot of water on low heat. Using a paintbrush, paint the chocolate “mole” onto a white plate in whatever design you like. Use about 1 tablespoon of mole per plate.
For the Foie Gras
- 2-3 ounces fresh foie gras
- Sea salt
- 1/4 cup figs, sliced in quarters
- 1/4 cup white wine
- 1 tablespoon rice wine vinegar
- 1 cup honey
DIRECTIONS
Season the foie gras with sea salt. Heat a sauté pan on medium high heat. Add the foie gras to the pan (no oil needed) and sear. When it turns golden brown, place the foie gras onto a cold pan and set aside.
In the same hot sauté pan with the foie gras fat add remaining ingredients.
Reduce all ingredients until it coats the back of a spoon. Heat the Foie Gras in the oven until cooked through. Glaze the foie gras with any left over chocolate using the already chocolate paintbrush. Place the figs in syrup in the center of the “painted” plate. Top with the chocolate glazed foie gras. Top the foie gras with a little sea salt and serve immediately.